Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas

9 comments

Appears in Cook's Illustrated May/June 2007, America's Test Kitchen TV

We wanted a quick meatless curry in which the vegetables stood up to the sauce. We took this dish from bland to bold.

SERVES4 to 6 as a main course

WHY THIS RECIPE WORKS

Toasting store-bought curry powder in a skillet for our vegetable curry recipe turned it into a flavor powerhouse. Further experimentation proved that a few pinches of garam masala added even more spice flavor. To build the rest of our flav...

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